Chicken Breasts Veronique
|Whole chicken breasts||4 Pound, skinned, boned, and split (4 In Number, 1 Pound Each)|
|Orange marmalade||1 1⁄2 Tablespoon|
|Dry tarragon||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
Rinse chicken and pat dry.
Melt butter in a wide frying pan over medium heat.
Add chicken, a portion at a time, without crowding; cook, turning once, until lightly browned on both sides.
Stir in marmalade, tarragon, and wine.
Bring to a boil over high heat; then reduce heat, cover, and simmer, turning once, until meat is no longer pink when slashed in thickest part (about 15 minutes).
Transfer chicken to a serving dish; keep warm.
Add cream to pan juices; boil, stirring, until slightly reduced.
Season to taste with salt, then mix in grapes and return to a boil.
Pour over chicken.
Serving size: Complete recipe
Calories 2968 Calories from Fat 780
% Daily Value*
Total Fat 87 g134.1%
Saturated Fat 48.1 g240.4%
Trans Fat 0.5 g
Cholesterol 1282.6 mg427.5%
Sodium 1628.4 mg67.9%
Total Carbohydrates 69 g23.1%
Dietary Fiber 2.5 g10%
Sugars 58.4 g
Protein 422 g843.3%
Vitamin A 28.2% Vitamin C 83.4%
Calcium 34.5% Iron 83.9%
*Based on a 2000 Calorie diet